Six by Nico will be home to a series of carefully curated and constantly evolving restaurant concepts.
Each six weeks, Nico and his team will serve a brand new six-course tasting-menu – each one themed upon a different place or memory.
Born in Glasgow, to Italian parents, Nico was raised in a family of Mediterranean foodies. His earliest memories are of his mother’s Italian cooking, helping her in the kitchen and large family meals around the table.
His colourful career has included stints at Michelin starred Number One at Balmoral, where he worked with Craig Candle and was awarded Young Scottish Seafood Chef of the Year award [aged 20], and working as part of the brilliantly talented team at Brian Maule’s acclaimed, Chardon d’Or.
During the summer of 2015, Nico opened 111 by Nico. As Chef Patron of the restaurant, Nico’s philosophy was to create a unique fine-dining experience for his guests, whilst simultaneously launching an apprenticeship programme. This programme offered young people that have faced enormous challenges in life the opportunity to share Nico’s passion for cooking, giving them the drive and the tools needed to become top chefs themselves. The academy recruited 10 new chefs in the first year, of which two have already successfully secured further full-time employment in established restaurants across the country. Nico’s business goals and work ethic aimed towards challenging his skills as both a chef and and restaurant operator, are what have lead him and his eager team to embark on his next project, Six by Nico.
Located in the West End of Glasgow, 111 by Nico is a cosy, modern- European restaurant offering an eclectic mix of contemporary and beautifully presented dishes, from a new menu freshly prepared each week.
Launched in the summer of 2015, the restaurant has quickly become both a popular neighbourhood favourite, and destination venue in its own right – fully booked weeks in advance.
The restaurant prides itself on its ‘Academy’; that offers the opportunity for young people that have had a poor start in life to gain the skills needed to become top chefs.
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